I don't like mushrooms. Yep, I'm one of those weird people. You see, I
don't like the texture of mushrooms. If they are sliced and diced and
cooked (very cooked), then I am ok. I can have a Cream of Mushroom soup
with no problems, I can have a clear mushroom soup. I can even have them
in a sauce, as long as they are finely diced, but whole? Nope, I just
don't like them at all. So, when I saw this recipe, where mushrooms are
finely processed into an almost paste, I thought that it's something I'd
like and I wasn't mistaken. Although my boyfriend (who adores mushrooms
in any form) said that the pie turned out to be very "mushroom-ey", I
didn't taste them at all, so that's a big plus for me. I was a little
worried about the dough, but it tasted wonderful. So perfect, in fact,
that I think I'll be using it in the future. It's going to go really
well with traditional apple pie in the fall.

recipe adapted from Ricardo magazine volume 3 number 1

Filling

White mushrooms - 1 lb (454 g)

Chickpeas, rinsed and drained - 1 can (540 ml/19 oz)

Onions, chopped - 2

Garlic, chopped - 4 cloves

Olive oil - 45 ml (3 tbsp)

Vegetable stock - 50 ml (1/4cup)

Dijon mustard - 60 ml (4 tbsp)

Nutmeg - 1 ml (1/4 tsp)

Salt, pepper

Pastry

Unbleached all purpose flour -500ml (2 cups)

Salt -2.5 ml (1/2 tsp)

Water - 60 ml (1/4cup)

Maple Syrup - 15 ml (1tbsp)

Canola oil - 125 ml (1/2 cup)

Oil for brushing

- In a food processor, finely chop the mushrooms. Transfer to a bowl and set aside.- Coarsely chop the chickpeas in the food processor. Set aside.- In a saucepan over medium heat, soften the onions, and garlic in oil. - Add the mushrooms and saute for about 5 minutes. - Season with salt and pepper. - Add the vegetable stock, mustard and spices. - Simmer until the stock has evaporated. - Add the chickpeas and mix well. - Adjust the seasoning. Set aside.

- With the rack in the bottom position, preheat the oven to 180C (350F)

- In a large bowl, combine the flour and salt. Set aside.- In a measuring cup, combine the water and honey. - Add the oil. - Pour over the dry ingredients and stir with a fork until flour is just moistened. - Shape the dough into 2 discs about 2.5 cm thick.- Roll out each disk between 2 sheets of parchment paper. - Line the 23 cm (9 inch) pie plate with one pastry round.

- Spread the filling evenly in the pie shell. - Cut a few slits in the second round, then cover the filling. - Seal lightly by crimping the edges of the pastry using a fork or your fingers. brush with oil.- Bake for about 55 minutes.

Comments

- I served it with Spicy Apple Jelly (store bought), the combination
of sweet, salty and spicy worked really well with this tourtiere.